Portuguese Fresh Tuna (Sauce and Marinade)

SUBMITTED BY: Scotty Carreiro

"Family Recipe, a staple once a year when fresh tuna was available in my area. It's pretty spicy, so it is generally served with boiled potatoes which are perfect for soaking up the sauce. The sauce is awesome and stands up to the very meaty fish. For some reason, long lost, my grandmother always asked for the darkest tuna steaks they had. She insisted they were better. Pretty sure my grandmother used lard for frying, my aunt says butter and oil do fine. Any vegetable oil is fine if you don't buy you olive oil by the gallon. Plate the fish with some rice or potatoes (both if you are Portugues)."

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Read Reviews (4)

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	2 Hrs

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 tablespoons pimenta moida
1/4 cup cider vinegar
1/2 teaspoon salt
1/3 teaspoon pepper
1 tablespoon garlic powder
2 tablespoons hot paprika
4 large fresh tuna steaks
1/2 cup butter
1 cup olive oil
1/4 cup pimenta moida
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup water
2 tablespoons hot paprika
1/2 teaspoon salt
1/3 teaspoon pepper
1 tablespoon garlic powder

DIRECTIONS

In a large resealable plastic bag, mix 3 tablespoons pimenta moida, 1/4 cup cider vinegar, 1/2 teaspoon salt, 1/3 teaspoon pepper, 1 tablespoon garlic powder, and 2 tablespoons hot paprika. Place tuna steaks in the bag, seal, and gently shake to coat. Marinate in the refrigerator 1 1/2 to 3 hours.
Melt the butter and heat the olive oil in a large, heavy cast iron skillet over medium-high heat. Discard marinade, and place tuna steaks in the skillet. Fry 2 1/2 minutes on each side, or until fish is easily flaked with a fork. Remove from skillet and drain on paper towels.
Mix 1/4 cup pimenta moida, ketchup, 1/4 cup cider vinegar, water, 2 tablespoons hot paprika, 1/2 teaspoon salt, 1/3 teaspoon pepper, and 1 tablespoon garlic powder into the skillet. Scrape up browned bits, and cook sauce 3 minutes, or until slightly thickened. Scoop a portion of the sauce over the cooked fish to serve, and serve remaining sauce as a gravy for rice and potatoes.

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REVIEWS

Reviewed on Oct. 17, 2005 by VESPAO

Loved it... Am a fellow Portagee and greatly appreciated this recipe. The sauce is very... MORE

Reviewed on Aug. 27, 2006 by The Green One

If I closed my eyes, I thought I was back home in South Eastern Massachusetts....in my VoVo's... MORE

Reviewed on Jul. 16, 2008 by Nati

I loved this recipe!! I didn't do the marinade, I actually just made the sauce and poured it... MORE

Reviewed on Aug. 2, 2007 by fourmelos

This was really good! We will make this again once fresh tuna comes our way. My husband even... MORE

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Recipe Submitter:

Scotty The Evil

	Cooking Level: Expert Home Town: New Bedford, Massachusetts, USA Living In: Seattle, Washington, USA
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